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WO2007038621A2 - Compositions d'aliments enrobees et procedes de preparation correspondants - Google Patents

Compositions d'aliments enrobees et procedes de preparation correspondants Download PDF

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Publication number
WO2007038621A2
WO2007038621A2 PCT/US2006/037716 US2006037716W WO2007038621A2 WO 2007038621 A2 WO2007038621 A2 WO 2007038621A2 US 2006037716 W US2006037716 W US 2006037716W WO 2007038621 A2 WO2007038621 A2 WO 2007038621A2
Authority
WO
WIPO (PCT)
Prior art keywords
component
substrate
proteins
food
emulsifier
Prior art date
Application number
PCT/US2006/037716
Other languages
English (en)
Other versions
WO2007038621A3 (fr
Inventor
David Julian Mcclements
Andrew Decker
Jochen Weiss
Original Assignee
University Of Massachusetts
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by University Of Massachusetts filed Critical University Of Massachusetts
Priority to JP2008533576A priority Critical patent/JP2009509536A/ja
Priority to AU2006294646A priority patent/AU2006294646A1/en
Priority to EP06815591A priority patent/EP1928263A2/fr
Priority to CA002623899A priority patent/CA2623899A1/fr
Publication of WO2007038621A2 publication Critical patent/WO2007038621A2/fr
Publication of WO2007038621A3 publication Critical patent/WO2007038621A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • this invention can provide a method for protective coating and/or preparation of a food article or composition comprising a multicomponent coating on or thereabout.
  • the methods of this invention can utilize an interactive affinity ot a coating component with a food component substrate and/or another component applied thereto or associated therewith.
  • one or a plurality of coating components can be coupled, applied or adsorbed to the surface of a food component substrate or another previously-applied/adsorbed coating material, and used to degradatively-stabilize the substrate such interactive affinity depending upon the physical or chemical nature of the substrate surface and/or coating material.
  • such a protective method can comprise providing a food component substrate; contacting the food component with one of a food-grade polymeric component, a food-grade emulsif ⁇ er component and/or a food-grade particulate component, at least a portion of which has a net charge; and contacting or incorporating therewith one or more food-grade emulsif ⁇ er component, polymeric component, and/or particulate component at least a portion of each comprising a net charge opposite that of the component previously incorporated or contacted or contacted.
  • a functional or active particulate component can be contacted or incorporated with one or more of the aforementioned emulsif ⁇ er and/or polymeric components or introduced thereto as a part of an emulsion.
  • an aqueous emulsion of an oil, fat or hydrophobic material e.g., without limitation, a flavor oil, an anti-oxidant, an anti-microbial, etc.
  • a previously-applied emulsifier or polymeric component or, optionally, dried to provide a corresponding particulate material, then reconstituted for use as a part of a multicomponent coating composition.
  • such emulsifier, polymeric and particulate components can be edible, can function according to choice or combination and perform well in the context of a particular food composition. Accordingly, in certain embodiments, such a method can comprise alternating contact or incorporation of oppositely charged emulsifier and food-grade polymeric components, each such contact or incorporation comprising electrostatic interaction with a previously contacted or incorporated emulsifier or polymeric component.
  • other coating components can be contacted with a food component substrate and successively applied thereto via other physical or chemical interactions including, but not limited to, hydrogen bonding and affinities originating from various hydrophilic/hydrophobic interactions.
  • this invention can also comprise an alternate method for layer formation.
  • a polymeric, emulsifier or particulate component can be contacted with the other or a food component under conditions or at a pH not conducive for sufficient electrostatic interaction therewith. The pH can then be varied to change the net electrical charge of the substrate or coating sufficient to promote electrostatic interaction with and incorporation of the polymeric, emulsifier or particulate component.
  • a food substrate can be contacted with a protein (e.g., without limitation casein, whey, soy, egg or gelatin) at a pH below its isoelectric point, to form cationic or net positively-charged coating or film, with subsequent application of an anionic or net negatively- charged polysaccharide (e.g., without limitation, pectin, carrageenan, alginate, or gum arabic) coating for electrostatic interaction with the initial coating/film.
  • a protein e.g., without limitation casein, whey, soy, egg or gelatin
  • an anionic or net negatively- charged polysaccharide e.g., without limitation, pectin, carrageenan, alginate, or gum arabic
  • Food products or components of this invention include, but are not limited to, animal and plant produce and components thereof, whether raw or processed, such produce including, but not limited to, whole fruits and vegetables, fruit and vegetable pieces, herbs, spices, nuts and grains.
  • the food components of this invention can include processed food products, such as but not limited to pastas, cereals, bakery goods, candies, frozen food items, canned goods, confectionaries and meat products.
  • An emulsifier component can comprise any food-grade surface active ingredient, cationic surfactant, anionic surfactant and/or amphiphilic surfactant known to those skilled in the art capable of at least adsorbing, electrostatically interacting and/or coupling to a food component or a polymeric component thereon.
  • an emulsifier can contact a food component substrate or a polymeric component on or about a substrate, imparting a net charge to at least a portion thereof.
  • the emulsifier component can include small-molecule surfactants, fatty acids, phospholipids, proteins and polysaccharides.
  • Such emulsifiers can further include one or more of, but not limited to, lecithin, chitosan, modified starches, pectin, gums ⁇ e.g., locust bean gum, gum arabic, guar gum, etc.), alginic acids, alginates and derivatives thereof, and cellulose and derivatives thereof.
  • Protein emulsifiers can include any one of the dairy proteins ⁇ e.g., whey and casein), vegetable proteins ⁇ e.g., soy), meat proteins, fish proteins, plant proteins, ovalbumins, glycoproteins, mucoproteins, phosphoproteins, serum albumins, collagen and combinations thereof.
  • Protein emulsifying components can be selected on the basis of their amino acid residues ⁇ e.g., lysine, arginine, asparatic acid, glutamic acid, etc.) to optimize the overall net charge of the coating.
  • the emulsifier component can include a broad spectrum of emulsifiers including, for example, acetic acid esters of monogylcerides (ACTEM), lactic acid esters of monogylcerides (LACTEM), citric acid esters of monogylcerides (CITREM), diacetyl acid esters of monogylcerides (DATEM), succinic acid esters of monogylcerides, polyglycerol polyricinoleate, sorbitan esters of fatty acids, propylene glycol esters of fatty acids, sucrose esters of fatty acids, mono and diglycerides, fruit acid esters, stearoyl lactylates, polysorbates, starches, sodium dodecyl sulf
  • emulsifier components and possible colloidal assemblies can include those discussed below in conjunction with certain embodiments, e.g., micelles, bilayers, vesicles.
  • a polymeric component can comprise any food-grade polymeric material capable of adsorption, electrostatic interaction and/or coupling to a food component and/or an associated emulsifier component.
  • the food- grade polymeric component can be a biopolymer material selected from, but not limited to, proteins ⁇ e.g., whey, casein, soy, egg, plant, meat and fish proteins), ionic or ionizable polysaccharides such as chitosan and/or chitosan sulfate, cellulose, pectins, alginates, nucleic acids, glycogen, amylose, chitin, polynucleotides, gum arable, gum acacia, carageenans, xanthan, agar, guar gum, gellan gum, tragacanth gum, karaya gum, locust bean gum, lignin and/or combinations thereof.
  • proteins ⁇ e.g., whey, casein, soy, egg, plant, meat and fish proteins
  • ionic or ionizable polysaccharides such as chitosan and/or chitosan sulfate, cellulose,
  • Such protein components can be selected on the basis of their amino acid residues to optimize overall net charge, interaction with an emulsifier component 5 and/or resultant coating stability.
  • the food-grade polymeric component may alternatively be selected from modified polymers such as modified starch, carboxym ethyl cellulose, carboxym ethyl dextran or lignin sulfonates.
  • modified polymers such as modified starch, carboxym ethyl cellulose, carboxym ethyl dextran or lignin sulfonates.
  • Other polymeric components useful in conjunction with this invention are discussed below.
  • the present invention contemplates any combination of emulsifier, particulate 0 and/or polymeric components leading to the formation of a multi-layered coating or film sufficiently stable under environmental or end-use conditions applicable to a particular food component.
  • a food component can be wholly or partially encapsulated and/or coated with a wide range of emulsifiers/polymeric/particulate components, depending upon the pH, ionic strength, salt concentration, temperature 5 and processing requirements.
  • emulsifier/polymeric/particulate component combinations are limited only by interaction one with another and formation of a corresponding multicomponent coating composition.
  • - - • - emulsifier/polymeric/particulate components can be selected from those described or inferred in co-pending application serial no. 11/078,216 filed March 11, 2005, the 0 entirety of which is incorporated herein by reference.
  • a particulate component can, without limitation, be adsorbable on a food component surface, emulsifier or polymer, be hydrophobic or at least partially insoluble in an aqueous medium and/or can be emulsified in an aqueous medium.
  • the particulate component 5 can comprise a fat or an oil component, including but not limited to, any edible food oil known to those skilled in the art (e.g., corn, soybean, canola, rapeseed, olive, peanut, algal, nut and/or vegetable oils, fish oils or a combination thereof).
  • the particulate component can be selected from hydrogenated or partially hydrogenated fats and/or oils, and can include any dairy or animal fat or oil including, for example, 0 dairy fats.
  • the particulate component can further comprise flavors, anti-oxidants, preservatives and/or nutritional components, such as fat soluble vitamins, any of which in an amount at least partially sufficient for desired functional effect (e.g., without limitation degradative stability).
  • Various other particulate components include but are not limited to those provided below, in conjunction with certain embodiments of this invention.
  • the particulate component can further include any natural and/or synthetic lipid components including, but not limited to, fatty acids (saturated or unsaturated), glycerols, glycerides and their respective derivatives, phospholipids and their respective derivatives, glycolipids, phytosterol and/or sterol esters (e.g., cholesterol esters, phytosterol esters and derivatives thereof), carotenoids, terpenes, anti-oxidants, colorants, and/or flavor oils (for example, peppermint, citrus, coconut, or vanilla and extracts thereof such as terpenes from citrus oils), as may be required by a given food or end use application.
  • fatty acids saturated or unsaturated
  • glycerols glycerides and their respective derivatives
  • phospholipids and their respective derivatives glycolipids
  • phytosterol and/or sterol esters e.g., cholesterol esters, phytosterol esters and derivatives thereof
  • carotenoids terpenes
  • Such components include, without limitation, brominated vegetable oils, ester gums, sucrose acetate isobutyrate, damar gum and the like.
  • the present invention contemplates a wide range of edible oil/fat, waxes and/or lipid components of varying molecular weight and comprising a range of hydrocarbon (aromatic, saturated or unsaturated), alcohol, aldehyde, ketone, acid and/or amine moieties or functional groups.
  • coated food components can be prepared using food-grade emulsifier, particulate and/or polymeric components and standard preparation procedures (e.g., homogenization and mixing).
  • a primary coating comprising a net electrically charged emulsifier component can be applied to a food component by contact (e.g. , dipping or spraying) with an emulsifier medium.
  • rinsing or washing can be used to remove any non-incorporated emulsifier component.
  • a secondary coating can be prepared by contacting a polymeric or particulate component, in an appropriate medium, with the primary coating.
  • the polymeric component can have a net electrical charge opposite to at least a portion of the primary coating.
  • this invention can also relate, at least in part, to a food article or composition comprising a food component substrate, an emulsifier component and a polymeric component.
  • a food article or composition comprising a food component substrate, an emulsifier component and a polymeric component.
  • a composition can comprise a plurality of component layers of any food-grade material on or about a food component substrate, each layer comprising an interactive affinity (e.g., without limitation, a net charge opposite) with that of at least a portion of an adjacent or previously-applied material.
  • a particulate emulsion or suspension can be applied in conjunction with an emulsifier or polymeric component, or dried then reconstituted for subsequent application.
  • FIG. 1 A non-limiting schematic representation of a method, in accordance with this invention, for preparation of a food composition comprising a multicomponent coating thereabout, such a method optionally employing successive dipping and washing procedures.
  • Each dipping solution can contain a component capable of absorbing to the surface of a food component substrate or a previously- applied coating component.
  • Fig. 2 Non-limiting schematic representations of various emulsifier, polymeric, particulate, emulsion and colloid components as can be used, in accordance with this invention, on food component substrates in the preparation of multicomponent coatings and corresponding food compositions.
  • FIG. 3 With reference to Figures 1 and 2, a schematic illustration of one non-limiting multicomponent coating composition on a food component substrate.
  • Fig. 4 Turbidity versus pH profiles for alginate-carrageenan plates in contact with whey protein-coated droplets at different pH values.
  • Fig. 5. Digital images of the surfaces of alginate-carrageenan plates that had been brought into contact with casein-coated protein droplets at different pH values. Brief Description of Certain Embodiments.
  • this invention can be directed to coated food compositions and methods for preparation.
  • the present emulsifier and/or polymeric components can, in certain embodiments, comprise food-grade components, as can be processed economically using current production technologies, without further testing or regulatory approval. Further, as described more fully in one or more of the incorporated references, such emulsifiers and polymeric components can also be used to enhance the stability of a food component to degradation (e.g., oxidation, etc).
  • a multiple-stage process could be used to coat a food component with two or three component layers (e.g., emulsifier-biopolymer 1- (optionally) biopolymer 2).
  • a primary coating or film can be prepared by contacting a food component with an aqueous phase comprising an ionic or amphiphilic emulsifier. If necessary, rinsing or washing could be carried out to remove any non-adsorbed emulsifier.
  • a coating comprising emulsifier-biopolymer 1 multicomponent composition can be formed by contacting biopolymer 1 with the primary coating.
  • Biopolymer 1 can have a net electrical charge opposite that of the net charge of at least a portion of the primary coating.
  • a tertiary coating comprising emulsifier-biopolymer 1 -biopolymer 2 multicomponent composition can be formed by contacting biopolymer 2 and the secondary coating.
  • Biopolymer 2 can have a net electrical charge opposite the net charge of at least a portion of the secondary coating. " If necessary, rinsing or washing could be carried out to remove any non-adsorbed biopolymer. This procedure can be continued to add more components to the coating composition.
  • coatings comprising tri-layer coated produce or a food product can be prepared using food-grade ingredients (e.g., lecithin, chitosan, pectin) and standard preparation procedures (homogenization, mixing).
  • a primary composition comprising an anionic coating can be produced by dipping the produce into an aqueous bath of lecithin.
  • a secondary composition containing a cationic coating can be produced by contacting a chitosan solution with the primary composition, and applying mechanical agitation to disrupt any floes formed.
  • a tertiary composition containing another anionic coating can then be produced by contacting a pectin solution with the secondary composition.
  • a food composition can be prepared by successively contacting a food component with one or more emulsifier and/or polymeric components.
  • the compositions are stable under end-use conditions, whereby the emulsifier and/or polymeric components can be selected based on the temperature, pH, salt concentration, and ionic strength appropriate for the processing and end-use application of a particular food component.
  • there exists a wide range of component choice for each layer component about the food component thereby permitting selection of component materials that do not alter the nutritional, physicochemical or sensory properties of the coated food substrate and permitting such compositions to be readily used without adverse effect on food component taste, appearance, texture or stability.
  • an object to be coated can be dipped into a series of solutions containing components that would adsorb to the surface of the object ( Figure 1).
  • the solutions containing the adsorbing components could be sprayed onto the surface of the object.
  • a washing and/or drying step can remove the excess solution attached to the surface prior to introduction of the object in the next dipping solution.
  • composition, thickness, structure and properties of the multicomponent coating formed around the object can be controlled in a number of ways, including: (i) changing the type of adsorbing components " in the dipping solutions; (ii) changing the total number of dipping steps used; (iii) changing the order that the object is introduced into the various dipping solutions; (iv) changing the solution and environmental conditions used, such as pH, ionic strength, dielectric constant, temperature, etc.
  • Biopolymers Any food-grade biopolymer material that is capable of adsorbing to the exposed surface on the object could be used, such as proteins ⁇ e.g., whey, casein, soy, egg, plant, meat, fish proteins or enzymes), polysaccharides (e.g., pectin, chitosan, starch, modified starch, cellulose, modified cellulose, gum arabic, alginates, guar gum, xanthan, gums, carrageenans, agars, seed gums, tree gum exudates, gellan gum), and combinations thereof.
  • proteins ⁇ e.g., whey, casein, soy, egg, plant, meat, fish proteins or enzymes
  • polysaccharides e.g., pectin, chitosan, starch, modified starch, cellulose, modified cellulose, gum arabic, alginates, guar gum, xanthan, gums, carrageenans, agars, seed gums
  • Any food-grade surface-active lipid that is capable of adsorbing to the exposed surface on the object e.g., phospholipids (lecithin), small molecule surfactants (Tweens, Polysorbates, Spans, SLS, DATEM, CITREM), fatty acids, and combinations therefore.
  • These surface active lipids could form single layers, bi-layers, multiple layers, micelles, vesicles or other association colloids at the surface. (See, e.g., Figure 2.)
  • Emulsion Droplets Any food-grade emulsion droplet that is capable of adsorbing to the exposed surface on the object.
  • the emulsion droplet can comprise a liquid oil droplet coated by a food-grade emulsifier, but it could also be a partly or fully crystallized oil droplet, or an oil droplet containing water droplets.
  • Particulate Matter Any food-grade particle that is capable of adsorbing to the exposed surface on the object could be used, such as a mustard particle, herb, spice, egg granule, fat crystal, air bubble, biological cell etc.
  • adsorbing component(s) used to create each coating layer will determine the function of the resulting multicomponent compositions, e.g., their permeability (e.g., to gasses, organic substances, minerals or water), rheology (e.g., their rigidity, flexibility, brittleness), swelling and wetting characteristics.
  • the methods of this invention can enable encapsulation of various hydrophilic, amphiphilic or lipophilic particulates within the films, e.g. , by incorporating them in association with colloidal structures such as micelles or vesicles.
  • an emulsion of particulate components can be contacted with a wall material selected from polar lipids, proteins and/or carbohydrates.
  • a wall material selected from polar lipids, proteins and/or carbohydrates.
  • Various wall materials will be known to those skilled in the art and made aware of this invention.
  • Such emulsions, together with one or more wall component materials can be used as a feed material from a spray dryer. Accordingly, a corresponding emulsion can be processed into a dispersion of droplets comprising a wall component about a particulate, e.g., emulsified oil/fat components.
  • the dispersion can be introduced to and contacted with a hot drying medium to promote at least partial evaporation of the aqueous phase from the dispersion droplets, providing solid or solid-like particles comprising oil/fat, emulsifier and polymeric compositions within a wall component matrix.
  • the emulsion can be reconstituted for application (e.g., dip-coated onto a food component substrate or a previously- applied component) in conjunction with a multicomponent coating composition of the sort described herein. (See, e.g., Figures 2 and 3.) Examples of the Invention.
  • a lO wt% corn oil-in- water emulsion of small lipid droplets coated by protein (0.5 wt% whey protein isolate or 1 wt% sodium caesinate) is formed using a blender and/or high pressure valve homogenizer. Emulsions of pH 3, 4, 5, 6, 7 and 8 were prepared. In some cases 1% Sudan III was added to the corn oil as a dye to facilitate observation of the emlusions by microscopy.
  • the emulsions (5 mL) were poured onto the biopolymer-coated plates for 5 minutes, then poured off. The plates were then washed with a buffer solution of an appropriate pH to remove any non-adsorbed lipid droplets.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicinal Preparation (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Compositions d'aliments enrobées et procédés correspondants pouvant s'utiliser pour assurer la protection et la stabilité contre la dégradation.
PCT/US2006/037716 2005-09-28 2006-09-28 Compositions d'aliments enrobees et procedes de preparation correspondants WO2007038621A2 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP2008533576A JP2009509536A (ja) 2005-09-28 2006-09-28 被覆食品組成物及び関連製造方法
AU2006294646A AU2006294646A1 (en) 2005-09-28 2006-09-28 Coated food compositions and related methods of preparation
EP06815591A EP1928263A2 (fr) 2005-09-28 2006-09-28 Compositions d'aliments enrobees et procedes de preparation correspondants
CA002623899A CA2623899A1 (fr) 2005-09-28 2006-09-28 Compositions d'aliments enrobees et procedes de preparation correspondants

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US72128005P 2005-09-28 2005-09-28
US60/721,280 2005-09-28

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WO2007038621A2 true WO2007038621A2 (fr) 2007-04-05
WO2007038621A3 WO2007038621A3 (fr) 2007-06-21

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US (1) US20070082094A1 (fr)
EP (1) EP1928263A2 (fr)
JP (1) JP2009509536A (fr)
AU (1) AU2006294646A1 (fr)
CA (1) CA2623899A1 (fr)
WO (1) WO2007038621A2 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008206420A (ja) * 2007-02-23 2008-09-11 Fuji Oil Co Ltd 食品水分移動防止用ポリイオンコンプレックス膜
WO2012046086A1 (fr) 2010-10-08 2012-04-12 Ntnu Technology Transfer As Procédé de prolongement de la durée de conservation d'un produit alimentaire
US9622506B2 (en) 2014-02-19 2017-04-18 Incredible Foods, Inc. Encapsulated soft food compositions and methods of making
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WO2020219958A1 (fr) * 2019-04-26 2020-10-29 Startchy Inc. Compositions de revêtement comestibles à base d'amidon et leurs utilisations
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JP2008206420A (ja) * 2007-02-23 2008-09-11 Fuji Oil Co Ltd 食品水分移動防止用ポリイオンコンプレックス膜
US9795990B2 (en) 2010-02-22 2017-10-24 Incredible Foods, Inc. Enclosing materials in natural transport systems
WO2012046086A1 (fr) 2010-10-08 2012-04-12 Ntnu Technology Transfer As Procédé de prolongement de la durée de conservation d'un produit alimentaire
US9622506B2 (en) 2014-02-19 2017-04-18 Incredible Foods, Inc. Encapsulated soft food compositions and methods of making
WO2020219958A1 (fr) * 2019-04-26 2020-10-29 Startchy Inc. Compositions de revêtement comestibles à base d'amidon et leurs utilisations
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CN113951315B (zh) * 2021-11-17 2023-06-27 合肥工业大学 一种用于延长猪肉货架期的保鲜剂及其制备方法

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WO2007038621A3 (fr) 2007-06-21
AU2006294646A1 (en) 2007-04-05

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